A blog about competition BBQ, smoking, grilling, cooking in general, including recipes for beginners, and just all around Foodie stuff. We will also review the occasional restaurant and perhaps a product or two. Check back during the year for competition pictures and results.

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Wednesday, August 8, 2012

I Rubbed my Butt for at least Two Minutes...

Then I covered it with mustard and let sit overnight, but lets go start back at the beginning, shall we?

I have modified my brisket technique for competition which has a higher cook temperature at the start. Since I use one smoker for competition, I wanted to see how these temperatures affected my pork butt results. I have heard about people cooking their pork in the same matter. So, into the kitchen and into what has now become my R&D unit, my Stumps Baby.

First, I made a fresh batch of our Butt Rub and then a batch of our injection. Recipes below:

I thought there was too much fat on the cap, so I trimmed of a decent amount of fat, leaving between 1/8 and 1/4 of an inch on top...

Then, I throughly injected and rubbed the pork butt...

Then I applied a healthy coating of yellow mustard to promote bark formation and add a bit of a vinegar tang...

I then wrapped in some grocery bags and placed in the refrigerator for overnight happy time...In the morning, I started the fire in the Baby and brought the temperature up to 325 F. While I was waiting on the fire, I placed the butt in a pan and inserted the thermometer...

Once the fire was at temperature, I placed some hickory and peach in the ash pan and put the butt on the third rack down on a four rack Baby. Fat side was up...After 1 hour at 325 F, I lowered the pit temperature to 250 F, and flipped the butt over, fat side down...

Once the butt reached 175 F internal temperature, I placed in a foil pan and wrapped it tight. Then, I cooked until the internal temperature was 195 F...

Once the butt hit 195 F, I wrapped the whole pan with towels and placed in a cooler to rest. After two hours of resting, here was the final product...

I formed a nice crispy bark and there were lots of juices in the foil pan to make a dipping sauce that I have not quite perfected yet. I did not get pics of the pulled product. I completely forgot, but the meat pulled nicely and the chunks were tender and moist. Overall, the R&D session was a success!Thanks for stopping by...Bill

I love smoking pork butt. I will have to try injecting. I'll bet it makes a big difference. I roast whole pigs (see my blog post on this) and ever since I had one injected by the butcher shop I'll never go back to non injected.

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Bill and Hope became BBQ enthusiasts in 2010 after buying their first quality smoker. After entering their first competition in 2011, enthusiasm became full fledged addiction. We are steadily improving and have won a few trophies along the way. Feel free to stop by at a competition and say hi. We don't bite, promise...

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